A bright, fragrant loaf combines tart lemon and juicy blueberries for a moist, tender treat perfect for brunch or dessert.

Scale

2 cups all-purpose flour

1½ teaspoons baking powder

¼ teaspoon salt

½ cup unsalted butter softened

¾ cup granulated sugar

2 large eggs

zest of 2 lemons

3 tablespoons fresh lemon juice

½ cup milk or almond milk

1 cup fresh or frozen blueberries

¼ cup Greek yogurt optional

1. Preheat oven to 350°F (175°C) and grease an 8×4-inch loaf pan lining with parchment paper.

2. Whisk flour, baking powder, and salt in a medium bowl and set aside.

3. Beat butter and sugar until light and fluffy, then add eggs one at a time, mixing well after each.

4. Stir in lemon zest and lemon juice until combined.

5. Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients, mixing gently.

6. Toss blueberries with a tablespoon of flour, fold into the batter carefully.

7. Pour batter into prepared pan and smooth the top.

8. Bake 55-60 minutes or until a toothpick inserted in the center comes out clean.

9. Cool in pan 10 minutes then transfer to a wire rack to cool completely.

10. Optional: Whisk powdered sugar with lemon juice to make a glaze and drizzle over cooled loaf.

Keywords: lemon blueberry loaf, lemon loaf, blueberry bread, lemon dessert, berry bread, citrus loaf, blueberry desserts